Chicken Enchiladas
35 mins (prep 15, cooking 20)
8 ingredients
10 servings
I wanted to try Mark Hendrick's enchilada sauce and just threw this together to go with. It is easy and delicious. You could use canned enchilada sauce, but I just have to tell you his sauce is fantastic!

Categories:  served-hot , <-60-mins , poultry , north-american , mexican , taste~mood , spicy , equipment , cheese , low-carb , low-in... , eggs~dairy , time-to-make , chicken , southwestern-u.s. , presentation , main-dish , oven , american , meat , tex-mex ,
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Serving Size (157.49 g)
Servings 10
Amount per Serving
Calories 498.21 Calories from Fat 334.53
% Daily Value *
Total Fat 37.17g 571.84%
Saturated Fat 12.94g 647.1%
Trans Fat 0.14g %
Cholesterol 28.04mg 93.46%
Sodium 1058.99mg 441.25%
Total Carbohydrate 35.61g 118.69%
Dietary Fiber 2.27 g 90.6%
Sugars 5.25 g %
Protein 5.88g 117.51%
Vitamin A 519.04IU% Vitamin C 1.55mg%
Calcium 52.17mg% Iron 2.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped cooked chicken, condensed cream of chicken soup, fresh corn, sliced scallions, sliced black olives


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